Java Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1/4 cup onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 cup very strong coffee (double strength, at least)
3/4 cup dark brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper (or tricolor pepper)

Preparation

Heat a saute pan over medium flame, add oil, and saute onion until transparent, about 8 minutes.
Add the minced garlic and saute for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
Drain marinade from the chicken; set aside and reserve marinade.
Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well).
While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.